paynintheboat

[u]cheesy enchilada.[/u] ooooooohhhhhhhhhhhh...

[quote]who doesnt soak??? gtfo[/quote] yankees...

cut it into cubes, marinate it in vodka for no longer than fie mins in the freezer. Take out of vodka. serve it as a cocktail, (similar to shrimp cocktail) in a bloody mary W/O vodka. Add tuna to the virgin mary just before serving though. Leaving it in the vodka or the virgin mary will over cook...

arse hole...

Crescent City is awesom, It is across he street from ruth,s Spinach is killer...

Italian breadcrumbs work well. dust in flour dredge in eggwash, then btter in breadcrumbs. meat and flour should always be seasoned before hand. Extra parmesean chees in the crumbs is good too....

thin sliced lemon circles and onions are right on when you put them on top of the filet. If you want to get real slick, capers will add some zing....

Cuban Tamales are usually wrapped in foil Mexican Tamales have a higher corn masa to met ratio N.O. Tamales are usually wraapped in parchment, have a higher meat content, and are in a gravy or sauce....

go suck one...

#3 Clayboy, We need to arse up some money and get season tickets again. I'll show you #3 :doublebird:...